How to Make Instant Vegetable Curry from Scratch! 咖喱菜 Singapore Chinese Curry Recipe - Cabbage Okra

Our Prime Minister Lee Hsien Loong once said, “Singapore is not a melting pot, but a society where each race is encouraged to preserve its unique culture and traditions, and appreciate and respect those of others“. I think he has nicely summed up the essence of Singapore. What PM Lee said is clearly demonstrated in Singaporean foods and dishes. It’s not uncommon to see Chinese in Singapore incorporating the art of Indian curry in their dishes. In fact, most Singaporean Chinese love curries. Other than curry vegetables, chicken curry and fish head curry are very popular amongst Chinese. Normally, curry is made from pounding or blending various spices like galangal, red chilli, shallots etc to form a rempah paste, which is then cooked over medium low heat until it becomes dark red in colour. Then liquids such as water and coconut milk are added to the paste to form what we call curry. This is the traditional way of making curry. In this video, Roland will show you how to skip the rempah paste making process, an